Name: Mushroom, Leek, and Cauliflower Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil (plus more for drizzling); 2 medium leeks (white and light green parts, chopped (2 cups)); 2 celery stalks (diced); 16 ounces cremini mushrooms (chopped); 2 tablespoons tamari; ¼ cup dry white wine; 2 large garlic cloves (chopped); 2 tablespoons fresh thyme leaves; 4 cups vegetable broth; 1 pound cauliflower (broken into florets (5 cups)); 1 teaspoon Dijon mustard; 1 tablespoon balsamic vinegar; Sea salt and freshly ground black pepper; Drizzles of full-fat coconut milk; Sautéed Mushrooms; Croutons; Toasted pine nuts; Microgreens or tender thyme leaves

Mushroom, Leek, and Cauliflower Soup

This mushroom, cauliflower, and leek soup is SO comforting and delicious! Blended cauliflower creates its creamy texture, so it's totally vegan. No dairy required!

40 min total 10 min prep 30 min cook 4

Instructions

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1 Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon salt and cook 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more.
2 Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
3 Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with desired toppings.